Hogs Back TEA - Beer Recipe - Brewer's Friend

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Hogs Back TEA

138 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 36 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Rob
Calories: 138 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Sunday May 3rd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg United Kingdom - Maris Otter Pale4.8 kg Maris Otter Pale 38 3.75 92.3%
400 g United Kingdom - Crystal 70L400 g Crystal 70L 34 70 7.7%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g Fuggles34 g Fuggles Hops Leaf/Whole 5.6 Boil 60 min 20.71 41%
31 g Goldings31 g Goldings Hops Leaf/Whole 5.2 Boil 60 min 17.54 37.3%
18 g Goldings18 g Goldings Hops Leaf/Whole 5.2 Boil 10 min 3.69 21.7%
83 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
29 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
standard balanced - slightly malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
145 9 40 155 120 65
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6 L/kg 31.2
Mash volume with grains 34.6
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 5 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 36
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 24 L) 29
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 29 L) 24
Total: 42.1  
Equipment Profile Used: System Default
 
Notes

Treated 42l of water with 29ml AMS and 2 x campden tablets
Removed 7 litres and doughed in
used "Old Man" mash schedule
Pre boil Gravity 1.040
Added 50g brewing sugar 10 mins into boil
During boil added 2/3 tablet protofloc and final hop addition (18g Goldings) at the wrong time, 30 mins left instead of 10 !!
removed hop bag with 23 mins to go and put it back in with 8 mins left, along with a third of a tablet of protofloc.
Cooled and whirlpooled and racked approx. 23.5 litres into fermenter @ 1.046 OG (8l of heavy trub)
Added 12.4g of rehydrated S-04 to fermenter
fermented for 12 days
FG 1.014
1 x Corny keg primed with 45g sugar
1 x mini keg primed with 20g sugar
1 x 500ml bottle
ABV 4.25%

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  • Last Updated: 2020-05-17 18:02 UTC